Aloo Capsicum masala Capsicum dry curry Capsicum masala
Capsicum 2 Onion 1 Potato 2 Green peas 2 tblsp Cabbage 2 tblsp Carrot 1/2 Ginger garlic paste 1 tsp Red chili powder 1 tsp Jeera powder 1/2 tsp Coriander powder 1/2 tsp Amchoor powder 2 pinches Salt as needed Oil 2 tblsp
Cut the capsicum into 2 halves and scoop out the seeds from inside.
Boil the potatoes and peel them and mash it nicely. Chop the onions finely. Boil the green peas along with the potatoes. I used frozen green peas. Chop the carrot and cabbage finely. Carrot and cabbage are optional. You can skip it too.
In a pan add 2 tsp of oil and add the ginger garlic paste. Once the raw smell goes, add in the finely chopped onions to this. Saute till the onions turn pink and translucent.
Now add in the mashed potatoes and green peas to this. Cook for few minutes.
Add in the carrots and cabbage. Add the red chili powder, coriander powder , jeera powder and amchoor powder to this. Add salt to taste.
Mix well and cook for 3-5 minutes in a low flame. Allow this to cool completely.
Stuff 1-2 tblsp of the cooled potato masala inside the cut capsicum. Level it with a spoon.
Do this for all the capsicums. Heat a pan and add oil into that and place the stuffed capsicum in batches. My pan fits 4 slices in one shot.
Cover it and cook it in a medium low flame for 20 minutes. Turn it after 15 minutes.
Serve this hot with roti or rice. Instead of doing this in pan, you can cook the stuffed capsicum in oven too. In that case bake at 160 degrees till 30 -40 minutes. the skin of the capsicum should change its colour. I haven’t personally tried in oven but have watched few videos about that read about that too.
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